A Winter Veg CElebration

Behold the perfect, most adaptable winter salad recipe! I eat it as a meal sometimes with a soft-boiled egg or I’ll add some lentils if I have them. Use whatever veggies and hearty greens you happen to have or feel like eating.

Roast the veggies ahead of time and just assemble the salad when it’s dinner time — it tastes great at room temp! If you don’t finish the salad, it keeps really well as leftovers. You could throw it on top of some grains the next day with avocado and an egg and call it lunch!

I’ve been really into not making salad dressings lately. Instead, I’ll squeeze lemon (or vinegar) and sprinkle salt onto the salad and toss it all together. I then taste a leaf to make sure it’s well seasoned (tangy and salty enough). Once I’m happy with that, then I’ll drizzle good olive oil all over and toss again.

Even though I did write out a recipe, this is more of a simple formula for you to improvise, experiment with and get inspired from.

Here’s a non-recipe version of the recipe:

1. Roast whatever winter vegetables you have (about 2 very uncrowded trays worth, see below) at high heat until nice and charred.
2. Assemble sturdy leafy greens of choice (radicchio, cabbage, kale, or frisee) and squeeze fresh lemon and orange juice and a sprinkle of salt all over.
3. Top said leafy greens with the warm veggies and squeeze again with lemon, orange and sprinkle with salt (gotta season each layer!!).
4. Finally, top with fresh herbs, cheese (optional) and a very generous drizzle of good olive oil.
5. Mangia!

What other vegetables could I use?

My favorite winter veg to roast: winter squash, potatoes, sweet potatoes, broccoli, fennel, beets, parsnips, turnips, etc…

For the ‘greens’, use any hearty green that has a nice bite or crunch to it — meaning greens that don’t get all wilty and sad easily (like spinach and arugula).

My favorite hearty greens: radicchio/chicories, napa or savoy cabbage, kale and frisee.

How do I ensure perfectly roasted vegetables?

Here are the most important tips:

1. Don’t overcrowd your pan (this is why I use 2 sheet trays)
2. Don’t skimp on the olive oil and make sure to really rub it in to the veggies (especially cauliflower and broccoli)
3. Use a high heat and convection if you can. I’m talking 425 or 450F convection, depending on your oven.

Raw veg ready for the oven

The char! Now time to cool while we assemble the leafies.

Radicchio torn into pieces, squeezed all over with fresh lemon and orange and sprinkled with salt.

Topped with warm roasted veggies. Another squeeze of lemon and orange and sprinkle of salt (season every layer!)

Topped with dill, sheeps milk feta and a generous drizzle of olive oil.

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Servings 4

Cook Time 20 minutes mins

Ingredients

• 1 bunch carrots (about 9 oz), sliced into large chunks
• 1 medium fennel bulb, sliced lengthwise (see photos)
• 1 small head cauliflower (about 1.5 lb), cut into florets
• 3 tbsp olive oil
• ½ tsp salt
• 3 (ish) cups hand-torn sturdy greens (radicchio, kale, cabbage, frisee)
• 1 orange, halved (I like cara cara variety)
• 1 lemon, halved
• Salt and pepper
• Olive oil
• ½ cup chopped fresh herbs
• ¼ cup grated or crumbled cheese (optional)
• ¼ cup chopped toasted nuts (optional)

Instructions

• Preheat the oven to 425F on convection (if you don’t have convection, then preheat to 450F). Line two baking sheets with parchment paper.
• Divide the vegetables evenly between the two baking sheets, making sure the pans don’t get too crowded. Drizzle with the olive oil and sprinkle with salt. Use clean hands to toss everything to coat.
• Bake for 20 minutes or until the vegetables are charred. Remove from oven and let cool a bit.
• Arrange the torn greens on a large platter, squeeze with ½ lemon and ½ orange and sprinkle with salt. Top with the roasted vegetables. Squeeze the remaining ½ orange and ½ lemon all over the vegetables. Sprinkle everything with more salt and some pepper. Finish with a generous drizzle of good olive oil.
• Top with herbs, cheese (if using) and nuts (if using). 

Tips and Tricks for the perfect Roasted Winter Vegetable Salad with Citrus

1. DO NOT CROWD YOUR PAN. If you do, this will result in mushy, steamed veggies instead of nice charred veggies.
2. USE CONVECTION if you can. I always roast my veggies on convection — they get a nicer char/caramelization than regular bake.
3. SEASON EACH LAYER. Squeeze the lemon/orange and evenly on each layer and do the same with sprinkling your salt.
4. DON’T SKIP THE FINISHING TOUCHES. Herbs are a must (I’m impartial to dill), cheese is a major bonus, nuts add a nice crunch, and the olive oil is needed since we’ve just been showering everything with acid.